Method of extruding sausage sleeves of at least partial collagen, extrusion head and extruded collagen sleeves

Abstract

The invention relates to a method of extruding sleeves extruded of collagen for encasing sausages, wherein a collagen fluid is fed to an extrusion head; the collagen fluid is guided through the extrusion head; and the collagen fluid is discharged from the extrusion head. The invention also relates to an extrusion head for performing such a process as well as a co-extrusion sausage line. Finally also the sleeve extruded with this method or devices is part of the invention.

What is claimed: 
     
       1. Method of extruding sleeves of collagen or a collagen comprising mixture for encasing sausages, comprising the successive method steps:
 A) feeding a collagen fluid to an extrusion head; 
 B) guiding the collagen fluid through the extrusion head; 
 C) cooling the collagen fluid during processing step B); and 
 D) discharging the collagen fluid from the extrusion head; 
 wherein during processing step B) the collagen fluid is transported between two rotatable and co-operating jackets defining an internal jacket and an external jacket and which co-operating jackets are rotated in opposite directions, characterized in that the counter rotating jackets are rotated each with a rotation speed of 150-300 rpm relative to the extrusion head; 
 wherein the internal and external jackets define a circular slit therebetween extending a distance from about 250 micrometers to about 400 micrometers. 
 
     
     
       2. Method according to  claim 1 , characterized in that the rotation speed of at least one of the rotating jackets is individually controllable. 
     
     
       3. Method according to  claim 1 , characterized in that simultaneous with the extrusion of the collagen fluid and from the inside of the co-operating jackets a food dough is extruded and the collagen fluid when being discharged is applied onto the extruded food dough. 
     
     
       4. Method according to  claim 1 , characterized in that the collagen fluid when being discharged is applied onto a core. 
     
     
       5. Method according to  claim 1 , characterized in that at least one of the collagen fluid guiding jackets is interchanged for an alternative collagen fluid guiding jacket, which interchanged jackets have contact surfaces to the collagen with different properties. 
     
     
       6. Method of extruding sleeves of collagen or a collagen comprising mixture for encasing sausages, comprising the successive method steps:
 A) feeding a collagen fluid to an extrusion head; 
 B) guiding the collagen fluid through the extrusion head; and 
 C) discharging the collagen fluid from the extrusion head; 
 wherein during processing step B) the collagen fluid is transported between two rotatable and co-operating jackets defining an internal jacket and an external jacket and which co-operating jackets are rotated in opposite directions, characterized in that the counter rotating jackets are rotated each with a rotation speed of 150-300 rpm relative to the extrusion head; 
 wherein the collagen fluid prior to step A) is mixed at about 4° C.; 
 wherein the internal and external jackets define a circular slit therebetween extending a distance from about 250 micrometers to about 400 micrometers. 
 
     
     
       7. The method according to  claim 6 , wherein the collagen fluid is mixed for at least 30 minutes prior to step A).